Chewy Clam Pajeon (Dongchuk Buchimgae)
Chewy Clam Pajeon (Dongchuk Buchimgae)
Deliciously Chewy Clam Pajeon
Enjoy a delightful Korean pancake featuring the chewy texture and briny flavor of fresh clams. This recipe for ‘Dongchuk Buchimgae’ is simple to make and offers a wonderfully satisfying bite with every mouthful. Perfect as a snack or a side dish!
Main Ingredients- 1 cup clam meat (from Dongchuk clams, shucked and boiled)
- 1 large handful of chives (washed and cut into 1.5-2 inch lengths)
- 10 perilla leaves (washed, rolled, and thinly julienned)
- A small amount of carrot (thinly julienned)
- 2 Korean green chili peppers (seeds removed and finely minced)
- 1/4 Korean zucchini (thinly julienned)
Batter & Seasoning- 1 cup Korean pancake mix or all-purpose flour (sifting it will yield a lighter texture)
- 1 cup clam boiling water (or cold water)
- 1/2 Tbsp soy sauce (adjust to taste)
- 1 cup Korean pancake mix or all-purpose flour (sifting it will yield a lighter texture)
- 1 cup clam boiling water (or cold water)
- 1/2 Tbsp soy sauce (adjust to taste)
Cooking Instructions
Step 1
Let’s start by making the batter. Prepare 1 cup of Korean pancake mix or all-purpose flour. For an even lighter and crispier texture, we recommend sifting the flour before use. Add 1 cup of the water used to boil the clams to the flour. If you don’t have clam boiling water, regular cold water will work just fine. Begin by adding about half of the liquid and mixing, then gradually add more liquid until you reach the desired consistency. The batter should be pourable but not too runny, similar to a thick ribbon when lifted.
Step 2
Now, let’s prepare the vegetables that will go into our pancake. Wash the 10 perilla leaves, then roll them up tightly and slice them into thin juliennes. Finely mince the 2 Korean green chili peppers after removing their stems and seeds. Julienne the carrot and Korean zucchini thinly. Adding these vegetables will give your pancake a wonderful depth of flavor and a satisfying texture.
Step 3
Add the prepared perilla leaves, carrot, Korean zucchini, minced chili peppers, and chives to the bowl with the batter. Stir in 1/2 tablespoon of soy sauce, mixing everything together evenly. The soy sauce adds a lovely savory note and color. Feel free to adjust the amount based on your preference.
Step 4
Heat a generous amount of cooking oil in a skillet over medium-high heat. Once the oil is hot, ladle about one portion of the batter onto the pan, spreading it into a round shape. Then, generously top the batter with the pre-cooked clam meat. Once the bottom starts to turn golden and set, carefully flip the pancake with a spatula. Cook until both sides are golden brown and crispy. The clams will become wonderfully chewy as they cook, adding a fantastic texture to the pajeon.
Step 5
Once both sides are beautifully golden brown and crispy, your delicious Clam Pajeon is ready! Serve it immediately while warm to best enjoy the delightful combination of chewy clams and fresh vegetables. Dipping it in a soy-based sauce is highly recommended for an extra burst of flavor!
